Date Snickers (Print version)

Chewy Medjool dates layered with peanut butter, dark chocolate, peanuts, and flaky salt for an easy no-bake candy-style treat.

# Ingredients:

For the date bark

01 - 16 large Medjool dates, pitted

02 - 1/2 cup (130 g) creamy natural peanut butter, well stirred

03 - 2/3 cup (115 g) dairy-free dark chocolate chips

04 - 1 teaspoon coconut oil, optional

05 - 1/3 cup (45 g) roasted salted peanuts, chopped

06 - 1/4 teaspoon flaky sea salt

# Instructions:

01 - Line a small baking sheet with parchment paper. Split the dates open, remove the pits, and arrange them sticky side up in a tight rectangle with the edges touching.

02 - Cover the dates with another sheet of parchment. Press firmly with a rolling pin or flat-bottomed cup until they form one even, connected layer.

03 - Spread the peanut butter evenly over the date layer. Warm it for 10 seconds first if it is too thick to spread easily.

04 - Microwave the chocolate chips and coconut oil in 20-second bursts, stirring between each, until smooth and glossy.

05 - Spread the melted chocolate over the peanut butter. Sprinkle chopped peanuts and flaky sea salt over the top while the chocolate is still soft.

06 - Refrigerate for 45-60 minutes, or freeze for 25-30 minutes, until firm. Slice into 16 small pieces and serve cold.

# Good to know:

01 - Chill time is needed for clean slices and a firm chocolate layer.

02 - Use dairy-free chocolate chips to keep the recipe vegan and dairy-free.

03 - Best served cold from the fridge or slightly thawed from the freezer.

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